Recipe of the week: T-bone Steak with Rosemary and Balsamic Marinade

Man, I
love a good T-bone. It’s the ultimate steak, in a way, because it
combines the strip loin and the filet in one handy cut (the two
live in peaceful harmony on either side of the bone). The key
ingredient here is the balsamic reduction, which penetrates the
steak and gives it a bright, distinctive flavor. This dish goes
well with mashed or roasted potatoes and grilled
vegetables.

(Note:
these days you can buy a product similar to balsamic reduction at
Italian grocery stores or in bigger supermarkets - it's called
crema, and works nicely.)

Take
the steaks out of the fridge and put them in a nonreactive dish.
Season them with salt and a pinch of cayenne on both sides. Evenly
spread the rosemary and garlic over the steaks. Set aside half of
the balsamic reduction and drizzle the rest over the steaks,
turning them to coat both sides. Refrigerate the steaks, uncovered,
for at least 2 hours or overnight, turning them once or
twice.

Prepare your grill for direct medium heat. Grill the steaks 4–6
minutes per side, or until they have an internal temperature
of 125°F | 52°C.

Remove them from the grill and let them rest, loosely tented in
foil, for about 5 minutes. Using a paring knive, carve the steaks
from the bone and slice them into 1⁄2-inch | 1 cm slices. Divide
the slices between 4 plates and drizzle them with the remaining
balsamic reduction. Finish them with a sprinkle of salt, a grinding
of pepper, some chopped parsley, and a drizzle of olive
oil.

Balsamic Reduction

This
incredible, tangy, sweet, rich syrup has a multitude of uses. It
supercharges any vinaigrette. It’s great in marinades (or as a
simple marinade on its own), and you can even drizzle it on ice
cream or fruit.

Pour a
10 oz | 300 mL bottle of cheap balsamic vinegar (you could use more
or less as your need dictates; this is just a handy amount to
prepare) in a small saucepan and bring it to a boil over
medium-high heat. Cook it at a gently rolling boil, watching it
carefully, until the vinegar has reduced to about 1/3 its original
volume (10–15 minutes). When it’s ready, it should be a thick syrup
that coats the back of a spoon. Set it aside to cool. Transfer it
to a squeeze bottle and store it in a cool, dry place. It keeps
indefinitely.